These beautiful pork chops come from free-range, acorn-fed pork. The acorns lend a juiciness and flavor that is gone from modern white pork. In fact, we call Ibérico de Bellota pork the other red meat, because it retains the intense flavor and flavorful fats associated with a great steak.

These chops come with the bone, and are best grilled at high temperature, seasoned with little more than a few pinches of sea salt. Be sure not to overcook - we actually prefer them served rare (even the USDA now says this is safe, see below).

Ibérico de Bellota pork is one of Spain's treasures. In the southwest part of the country, black Ibérico pigs wander freely in family groups across the ancient dehesa range land. In the fall the acorns begin to drop from the encina oak and cork trees, and the pigs have a feast. This acorn diet and lots of exercise combine to infiltrate the meat with beneficial acorn flavored fat that melts in your mouth.

You will receive two rib chops. The chops are moderate in size, so savor each bite! The pork will arrive frozen. We recommend that you thaw the chops in the refrigerator for at least a day.

The USDA recommends cooking all whole cuts of meat (including pork) to 145° F as measured with a food thermometer placed in the thickest part of the meat.